Make the Best Roasted Red Pepper Egg White Wraps
The only downside to egg white wraps is that they are quite bland. In my very important opinion, a huge reason diets and healthy eating fail is because food can be a bit lean. To avoid looking for flavor in the sleeves of sausages and ciabatta rolls, mix deep-fried red peppers directly with egg whites before making wraps.
Egg wrappers are incredibly easy to make and go well with just about any savory topping you have. Using whole eggs is perfectly effective , but I went a step further by removing the yolk. Removing the yolk from the equation makes the wrapper soft and flexible, cuts about 50 calories per egg, and most grocery stores sell egg whites in packages so you don’t have to get your hands dirty. Mixing with a piece of roasted red pepper gives the wrap a slightly charred spicy flavor and revitalizes the whole wrap.
You can make as large or as small a batch as you like, but I usually do four at a time. Pour about four ounces of fresh or packaged egg whites into a cup deep enough for an immersion blender. (If you prefer a standard blender, use that.) Add a two-inch piece of roasted red pepper. If you weigh on a kitchen scale, this is about one ounce. Add a pinch of salt and stir until the liquid has a nice pink hue and only very small pieces of pepper have settled to the bottom. It only takes about 20 seconds.
Add a quarter teaspoon of oil to the pan and use a spatula to help it coat the bottom. Over medium heat, add a quarter of the egg mixture to the skillet and stir to form an even circle. The egg will cook quickly, so keep an eye on it. Once the bottom starts to brown, after about a minute, loosen the edges and flip the egg. Let it cook for about 30 seconds and transfer it to a lightly oiled dish. Repeat the same with the remaining egg mixture to get four wraps.
Fill them with ham, turkey, vegetables, or sauces and enjoy multiple wraps as an appetizer or light snack. You can also use them as protein noodles for lasagna .
Roasted Red Pepper and Egg White Wraps
Ingredients:
- 4 oz egg whites (when using fresh, makes about 4 eggs)
- 1 ounce roasted red pepper (about 2 inch piece)
- A pinch of salt
Lightly oil the plate. Postpone. Using an immersion blender or regular blender, combine all three ingredients. Lightly grease the skillet with oil. Pour a quarter of the mixture into a skillet over medium heat and swirl the skillet to form a circle. Fry for one minute. Loosen the edges and flip over. Fry for 30 more seconds. Transfer the wrapper to an oiled plate. Repeat for the rest of the wraps. Store leftovers well wrapped in the refrigerator for up to five days.